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Jan 29 Crispy Quinoa Spicy Salmon

On this #SkinnySwap we took a classic Asian fusion dish, crispy rice spicy tuna, and swapped it for lighter and more nutritional alternatives. Our inspiration for this dish came from Koi, a popular Japanese restaurant that’s known for its crispy rice spicy tuna appetizer. So, how did we health-ify it you ask?! We swapped out refined white sticky rice for a quinoa and avocado mixture. We swapped tuna for salmon for an extra omega-3 boost. We took out the spicy mayo and just combined the salmon with a little sriracha and soy sauce. And lastly, instead of frying the rice, we crisped it up in a pan with a little sesame oil and then finished it off in the oven. YUM!

Serving size: 8 bites

Ingredients

1 1/2 cups quinoa, cooked

3/4 tsp salt

1/2 avocado

3/4 tsp rice vinegar

1/2 tsp honey

1 tbsp sesame oil, for greasing the pan

6 oz sushi-grade salmon sashimi

1 tsp Sriracha

1 1/2 tsp soy sauce

1 tsp sesame seeds, for garnish

1 tsp scallions, for garnish

Method

Preheat your oven to 400 degrees F and cook your quinoa as directed on the package. In a food processor, combine the cooked quinoa with the avocado, salt, rice vinegar and honey and blend until a dough-like consistency forms.

With your hands, section the dough off into eight 1-inch pieces and form to resemble a little crispy rice log that your fish will sit on top of.

In a hot skillet, put your sesame oil down to grease. Over your stove, sear the quinoa bites on each side so a little crispy skin forms. Then pop the skillet in your hot oven for 30-40 minutes until the quinoa bites become crispy all around.

In a cleaned food processor, combine your sushi-grade salmon with the sriracha and soy sauce. Blend until all the ingredients are combined and the consistency is to your liking. Section the salmon mixture off into 8 pieces.

Take the quinoa bites out of the oven and top each one with the salmon mixture. Garnish with a little sesame seeds and scallions. Enjoy!